My boyfriend loves pumpkin pie but I’m not rolling out dough more than a few times a year. It’s definitely only for special occasions, which is no bueno. Using a graham cracker crust and a casserole dish makes pumpkin pie so much more accessible. This recipe is so easy; you could definitely make this during the week. I also added some applesauce to lighten it up. I love dessert but I also like fitting into my jeans. If you’re not into making your own pie dough or don’t have a pie pan then this would be good for thanksgiving as well.
For The Crust
1 1/2 cup graham cracker, crushed
1 1/4 teaspoon salt
2 tablespoons butter, melted
1/4 cup applesauce
1/4 cup sugar
For The Filling
1 egg, lightly beaten
1 cup canned pumpkin puree
1 teaspoon vanilla extract
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Preheat oven to 350 degrees.
Spray 8x8 inch baking pan with cooking spray.
To make the crust, combine the ingredients in a large bowl and stir until fully combined.
Using your fingers, firmly press the dough mixture into the bottom of your square pan, making sure it is evenly distributed.
Place the square pan into the oven and cook for about 10 minutes.
Once the crust is finished, let cool for about 30 minutes.
To make the filling, combine lightly beat the egg, pumpkin, vanilla, sugar, and spices in a small bowl and stir until fully incorporated and set aside.
Pour the pumpkin filling over the crust, spreading evenly.
Bake in the oven for 30 minutes or until pumpkin has set.
Remove from oven and let cool completely before cutting into bars.
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